3. Egg yolk mixture
Whisk vanilla extract, egg yolks & 20gm sugar till mixture turns light and fluffy4. Cake batter- Combined cheese mixture (2) & egg mixture (3)- Sift flour and cornflour- Mix well- Sieve mixture if you see lumps- Set aside5. Meringue
- Beat egg whites till foamy- Add 100gm sugar- Beat till firmpeaks* (not stiff peaks)6. Mixing the Cake Batter- Using 1/3 of the meringue, gently whisk the meringue into batter. Once the batter is loosened, add another 1/3 of meringue. Followed by folding in the last portion of meringue.- Use a flexible spatula to fold the mixture by scrapping the bottom. Just keep scrapping the batter from the bottom to the top until you no longer see the unmixed batter.7. Baking- Line the bottom of a 9 inch baking tin- Pour the cake batter gradually to release bigger bubbles- Place the baking tin on the oven rack- Bake for 1hr 20 mins at 160 degrees

8. Cooling the cheese cake- Switch off oven heat- Leave the cake in oven with door ajar for about 30 mins to cool down- Demold and remove parchment paper- Let it cool completely on the cooling rack- Chill before servingNotes

Firm Peaks - When you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves. (see pictures & information here)